One of John's all time favorite way to cook any fish, including trout and salmon, is to wrap a chunk of it in a paper towl and microwave until just done. (Still moist, but flaky.) Then let it chill in the fridge and when cold, add your usual favorite 'tuna salad' mixings. Mayo, garlic salt, whatever you like in tuna salad.
But my fave is lightly grilled, with a good brushing of maple syrup on the flesh side; then mix up a crab louie kind of dip: a cup of mayo, 1/4 cup chili sauce (like bottled Heinz Chili sauce), 2 tbsp grated onions, 2 tbs minced fresh parsley, pinch of cayenne pepper, and 1/3 cup heavy cream.
That also works for any white meated fish. (Or maybe with all that mayo and cream, it would work with anything that crawls, stots, or wiggles.
PS John and I were at the Missoula Gun Show this last weekend, and I bought a second (in 6 weeks) Remington Model 31, 20 gauge pump shotgun. I can't believe I ran into both in such a short time, and bought both. Now I can't decide. keep both? Sell the less perfect? They're both in great shape. Any thoughts? What I'd really like is a Rem Model 17 in something less than 12 g. But they're a lot harder to find than 31's and they're hard enough.